Ingredients

• 1/2 cup stone-ground mustard
• 1/4 cup yellow mustard
• 2 tablespoons raspberry preserves
• 1/2 to 1 teaspoon wasabi paste

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Instructions

1. Mix the stone-ground mustard, yellow mustard and raspberry preserves in a bowl. Add in the wasabi 1/2 teaspoon at a time until the desired nose-heat is reached.